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A batch of Pain D'Avignon artisanal bread.

A batch of Pain D'Avignon artisanal bread. (jwannie/flickr/flickr)

Lopate and Locavores: Bread and Grain

Wednesday, October 5, 2011

7:00 PM

Bread has long been a staple for various cultures across the globe.  Lopate discussed the art of baking bread and more with JESSAMYN WALDMAN, founder of Hot Bread Kitchen, a bakery that hires and trains immigrant women to bake artisanal breads that reflect their countries of origin; MARK BELLO, chef and owner of Pizza a Casa Pizza School; and JIM LAHEY, owner of Sullivan Street Bakery, demonstrated his revolutionary No-Knead technique.

The Greene Space at WNYC presents Lopate and Locavores
In partnership with FoodKarma Projects and Just Food 


Mark Bello, Jim Lahey and Jessamyn Waldman

Hosted by:

Leonard Lopate